Roasted Autumn Vegetables
|Baking potatoes||1⁄2 Pound (Two 250 Gram Each)|
|Sweet potatoes||3⁄4 Pound (Two 375 Gram Each)|
|Acorn squash||1 1⁄2 Pound (750 Gram, 1 Piece)|
|Vegetable oil||3 Tablespoon|
|Freshly ground pepper||1⁄2 Teaspoon|
|Unsalted butter||2 Ounce, melted (1/4 Cup, 60 Gram)|
|Chopped fresh sage/Thyme/1 teaspoon dried sage/thyme, plus fresh sage/thyme||1 Tablespoon, dried|
Prepare a fire for indirect-heat cooking in a covered grill .
Position the grill rack 4-6 inches (10-15 cm) above the fire.
Using a vegetable peeler or a small, sharp knife, peel the baking potatoes, sweet potatoes and acorn squash.
Cut them all crosswise into slices about 1 inch (2.5 cm) thick.
For the acorn squash, scrape out any seeds and fibers from the center of the slices and discard.
In a large bowl, toss the prepared vegetables together with the vegetable oil, salt and pepper.
In a small bowl, stir together the melted butter and sage or thyme.
Place the vegetables on the center of the rack, cover the grill and open the vents halfway.
Cook for 15 minutes, then turn the slices.
Cook for 15 minutes longer, then turn again and brush them with the butter mixture.
Continue cooking until the vegetables are well browned and tender when pierced with the tip of a sharp knife, 10-15 minutes longer.
To serve, transfer to a platter.
Garnish with the sage or thyme sprigs, if using, and serve hot, warm or at room temperature.